Cornmeal and grits join forces to give these golden-brown pork cutlets an applause-worthy crunchy crust.
Fried Pork Cutlets with Buttermilk-Thyme Gravy
Serves: 6 Servings
- 1 cup stone-ground cornmeal
- ¼ cup quick-cooking grits
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup whole buttermilk
- 6 boneless pork sirloin cutlets
- 4 to 6 tablespoons canola oil, divided
- Buttermilk-Thyme Gravy (recipe follows)
- In a shallow dish, stir together cornmeal, grits, garlic salt, kosher salt, and pepper. In another shallow dish, place buttermilk. Dip pork in buttermilk, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.
- In a large cast-iron skillet, heat 4 tablespoons oil over medium heat. Working in batches, fry pork, turning occasionally, until browned and crisp, 4 to 5 minutes per side. (Add remaining 2 tablespoons oil as needed.) Serve with Buttermilk-Thyme Gravy. Sprinkle with additional pepper.
Serves: 2 Cups
- ⅓ cup canola oil
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 2 cups whole buttermilk
- 2 tablespoons chopped fresh thyme
- In an 8-inch cast-iron skillet, heat oil over medium-high heat. Add garlic; cook until fragrant, about 30 seconds. Add flour, and whisk to combine. Cook until browned and bubbly, about 3 minutes. Whisk in buttermilk and thyme; cook until thickened, about 3 minutes.